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Chicken Quinoa ‘Mac’ and Cheese

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 10 MINUTES

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SKILL LEVEL

INTERMEDIATE

Ingredients:

Quinoa Mixture:

  • 1 cup quinoa
  • 2 cups low-sodium chicken broth OR water
  • 6 ounces/200 g diced chicken breast
  • 1 tablespoon Mazola® Canola Oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped, rehydrated sundried tomatoes
  • 1/3 cup crumbled, reduced-fat feta cheese

SAUCE:

  • 1-1/2 cups 2% milk
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup shredded very sharp cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • Dash salt and pepper

TOPPING:

  • 1/3 cup panko OR unseasoned dry breadcrumbs
  • 2 tablespoons shredded very sharp cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons Mazola® Canola Oil

Instructions:

  1. Heat quinoa and water to a boil in a covered medium saucepan. Simmer for 15 minutes.
  2. Toss chicken with flour in a medium bowl. Heat oil in medium skillet over medium-high heat. Add chicken; cook 3 to 5 minutes until well browned.
  3. Place quinoa, chicken, tomatoes and feta cheese in a large bowl.

SAUCE:

  1. Heat milk, chicken broth, flour and mustard in medium saucepan over medium heat, stirring occasionally with a whisk. Bring to a simmer; cook for 3 minutes or until slightly thickened, stirring constantly. Stir in cheeses and salt and pepper.

TOPPING:

  1. Combine all ingredients for topping together in a small bowl.
  2. Pour sauce over quinoa mixture; stir until combined. Spoon mixture into a greased 9-inch square baking dish. Sprinkle topping over casserole. Bake in a preheated 375˚F oven for 20 to 25 minutes until topping is lightly browned.

Recipe provided by Rose Reiman.

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